Can you believe Thanksgiving is less than a month away?! Neither can we. If you are going omnivore, this means it is time to get your orders in for birds. Local Harvest‘s Turkey Locator is a great way to find a free-range, heritage, natural, organic or whatever-your-fancy bird near you.
The honorary Compost2theMoon turkey, who we are calling Collin (after the famous chicken from the “Is it Local?” Portlandia skit), is coming from our friend Farmer Tom in Reisterstown, Maryland (unless our snuggley-sides get the better of us and pardon him). Farmer Tom gives his happy birds twice the recommended space to grow and lots of water, yummy feed and and fresh air daily. Processing begins just five days before the holiday. The birds are fresh water-rinsed throughout the entire process and then packed in ice to guarantee a fresh, moist bird.
How many crab cakes can you make after an hour out on the Choptank River with a trotline, hand-bagged clam bait, a heavy-wire net, an experienced captain and a handful of regional bloggers? Not as many as you might think. In fact, probably only one or two. If that.
I think this is the message that Steve Vilnit, the Director of Fisheries Marketing for the Maryland Department of Natural Resources, hopes to send home with the local chefs and bloggers that he takes on experiential adventures in Maryland Seafood – one of which I had the pleasure of participating in this weekend (read all about it in EatMoreDrinkMore’s post here).
Catching and picking crabs in our region is a labor-intensive and time-consuming endeavor with costs that can’t be recaptured (let alone sustained) if the majority of “Maryland Style” crab cakes are made with less-expensive crab meat imported from the Gulf of Mexico, Venezuela or the Far East (ah’hem: not sustainable). Unfortunately, many restaurants are capitalizing on the illusion of “local”crab meat without supporting the Maryland seafood industry directly.
According to Vilnit, only a small percentage of restaurants in Maryland reliably make their crab cakes from local crab meat and the state does not require restaurants to identify the source of the meat. So how do you tell the difference? Look for the True Blue label.
The new True Blue Certification Program aims to boost the use of local crab meat and the local seafood economy by certifying establishments that can verify at least 75 percent of the crab meat used annually is harvested and/or processed in the state of Maryland. Qualifying restaurants are then able to advertise their certification with the True Blue logo. A list of restaurants and retail venues selling Maryland certified crab meat can be found on the Maryland DNR’s website.
If you want to purchase delicious, sustainable Maryland crab meat directly, check your local Whole Foods for Epicure Crab Meat. The authentic “Blue Crab crab meat” is harvested and processed naturally (without chemicals. additives or preservatives) by the J.M. Clayton Seafood Company, a fifth generation family operation (that just so happens to be the oldest working crab processing plant in the world ).
Visit the Public Health Garden on Maryland Day 2012 to check out all the amazing progress we’ve made in a single year (and all the other exciting, free, educational, agricultural, conservationist, delicious, etc – things happening on campus). We hope you will still be able to stop by and celebrate the success of this project with us!
The university has a great Plan Your Day feature on the Maryland Day website that you can visit in order to narrow down which activities you don’t want to miss and print out your own itinerary. The Public Health Garden is listed under the football icon “Sports and Rec Row.”
Parking is free anywhere on campus all day and events run from 10:00am – 4:00pm. And remember, the earlier you come, the better chance you have at snagging one of our plant giveaways 🙂
Did you know that the Chesapeake Bay estuary, the largest in the United States, was created by a meteor impact? Can you identify which aquatic life is native, invasive, protected and depleted? Want to know how you and your community contribute to the well-being of the Bay? Lucky for you, this week is Chesapeake Bay Week on Maryland Public Television! Programming throughout April 15-22 2012 will be highlighting some hot topics around the watershed including several brand new programs:
Menhaden: The Most Important Fish in the Bay – Exploration of how the harvesting of Menhaden from the Chesapeake Bay is affecting its water quality (Monday April 16th 10:00pm, Tuesday April 17th 2:00am)